Baklava Cigars

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I made the Baklave Cigars and messed up the whole thing, they tasted great thu, the filling went all over the tray while baking and I had trouble rolling up the phyllo (my first experance with it. I'll try it again.

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These were a great take on baklava. I did change the recipe a little. I didn't have lemon juice (no substitute and I used ground cloves instead of whole ones. I also didn't have flavored honey so I added a sprig of thyme to the syrup mixture. The flavor was great and the heat from the pepper flakes was just enough to kick it up a little. I would try these again.

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Baklava came from the country Armenia, which is located just east of the Turkey. Im Armenian, and i hate when the greeks say they invented Baklava, its Armenian!

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I loved this dessert. I served it with other finger food at a holiday dinner. Everyone went crazy for it. The bit of heat from the red pepper was unusual for baklava, and I thought the cigar shape was so much prettier than the traditional baklava squares.

I did make one change. I did add more honey (another 3 tablespoons? because I wanted the syrup to have a stronger honey flavor. I wasn't sure how far to reduce the syrup, but I ended up with 1 cup. That gave me an extra 1/4 cup syrup for drizzling, which seemed about perfect. I actually used a 1/4 cup measuring cup to dole out the filling, and I only ended up with 18 cigars. Some of them busted. When they cooled, and they still looked pretty. Next time, I will use less filling in each cigar.

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dicided to change a little came out lovly will try again

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I saw Guy do this one and thought it would be great to take to our Cigar events that we go to. I got rave reviews the last time I took them. Made them today for the Christmas party at the Cigar store tonight.

I found the best way to keep the butter from becoming solid is to put it on a candle warmer after you melt the butter. It worked out great for me today.

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Using a pump bottle when making phyllo-based stuff occured to me, too. The problem is the butter, clarified or not, cools off in the pump mechanism and nozzle and solidifies. After just a few minutes, the pump stops working.

Might work for oil, but not a fat that's solid at room temperature like butter.

Clarifying the butter and browing it a bit, though, is highly recommended.

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I kicked up the recipe a litte bit by reducing the amount of water to 1/2 cup and adding 1/2 cup of Cointreau. It adds just enough orange and really compliments the flavors.

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I saw Guy's brilliant presentation on TV and decided to try this recipe. I don't use filo dough much and I had trouble with rolling it up, so I ended up simply placing the dough in a baking pan, adding the filling, and covering again with the filo dough..much easier. I'm also not crazy for cloves, so I only used a pinch of ground clove to the syrup. The result was simply delicious.

Suggestion: Calling this recipe a "Cigar" does not do it any justice. Maybe a roll up? Just a thought.

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This was the first time I have made baklava. I did not have cloves so I used All spice instead. The flavor was really good and tasted like baklava I have had in greek resturants the problem was the filling baked out of almost all of the rolls. If I make them again I would make more syrup because I did not have any left over to drizzle on top. I also would wrap them in a different way to keep the filling in. Twiisting the ends just does not work.